This week Sam Sifton at the Times re-reviews the new location of Oceana for the paper; it previously received an impressive three stars from Frank Bruni, but the seafood restaurant recently moved from a cozy townhouse space to a big new home on the ground floor of the McGraw Hill building, in the theater district. New York's Adam Platt deems the reboot "a cavernous expense-account joint," and Sifton also downgrades the new Oceana to two stars. more ›

These are tough times for the high-end dining industry, and the seafood restaurant Oceana could have made a cool $275 just for tossing a septuagenarian lobster into a pot of boiling water. Because lobsters' age can be determined by weight, the Oceana owners believe the 11 pound crustacean, nicknamed "Peter," is approximately 70 years old. This guy was old enough to bite a infantryman's foot at Omaha Beach; does that make him too old to eat? more ›

This week the Times’s Frank Bruni reminds everyone about Oceana (pictured), that fancy three star “seafood restaurant in Midtown that looks like an ocean liner.” After more than fifteen years in business, he says it’s still “very much worth boarding.” And save room for dessert, which is “splendid.” The frozen banana mousse, “presented with both sticky rice and puffed, caramelized rice, [is] the transmogrification of a bowl of Rice Krispies with bananas into dessert, and it’s killer.” more ›

The city's top restaurants represented in full force yesterday at D'Artagnan's Fourth Annual Duckathlon, a culinary competition where chefs tackle food-related and often wacky challenges throughout the Chelsea Market and Meatpacking District. more ›